Abstract
Clarithromycin has poor acceptance by pediatric and geriatric patients due to bitter taste. Usually, in dry syrup formulations, high concentration of sugar is used for taste masking. But high consumption of sugar is related to several chronic diseases. Therefore, this study aimed to investigate taste masking capacity of excipients other than sugar. For this purpose, several granulating material were evaluated for masking bitter taste of clarithromycin. The best way to achieve pleasant taste was developed by using combination of aspartame and hydroxyl propyl cellulose which provided high intensity sweetness and miraculously reduced product bitterness.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
